Start Date: Dec 01, 2009
End Date: Jul 11, 2010
The markets for fruits and vegetables are limited because traditional processing technologies are restricted to relatively few forms or styles. A variety of processing technologies will be investigated to form novel foods and ingredients. Emphasis will be placed on the development of novel shelf-stable, convenient foods. Extrusion, vacuum forming, casting and infrared blanching and dehydration will be explored to increase utilization and consumption of fruits, vegetables and their coproducts in a variety of nutritious, value-added forms. Development of novel processes and products using these technologies will result in improvements in the nutritional status of consumers through increased consumption of fruits and vegetables. It will also improve the economic viability of U.S. fruit and vegetable growers by providing new outlets for their crops and co-products, and increasing their ability to process year-round. Numerous collaborations with a variety of stakeholder organizations support this research program, as well as the ultimate transfer of these technologies into the marketplace. Formerly 5325-41000-038-00D (1/05); 5325-41000-060-00D (2/2010). FY09 Allocation Adjustment $150,000.